Buttermilk Pancakes with Whipped Raspberry Ricotta Recipe | Legendairy

Buttermilk Pancakes with Whipped Raspberry Ricotta


4
Easy
15 MINS
10 MINS

These pancakes are ideal for a special breakfast or something a little different for dessert.

INGREDIENTS

  • 3/4 cup self raising flour
  • 1 tablespoon caster sugar
  • 1 egg, lightly beaten
  • 1 cup buttermilk
  • 1 1/4 cups reduced fat ricotta cheese
  • 150g raspberries
  • 2 tablespoons maple syrup

METHOD

  1. Sift flour and sugar in a bowl. Whisk in egg and buttermilk until smooth. Chill for 30 minutes. Heat a non-stick frypan and cook 1/4 cup of pancake mixture until bubbles form. Flip over and cook on the other side until golden. Repeat to make 8 pancakes.
  2. Whip ricotta until smooth and fold through half the raspberries. Serve pancakes topped with ricotta and remaining raspberries. Drizzle with maple syrup.

NUTRITION (PER SERVE)

Energy (kj) 1303
Protein (g) 16
Fat, Total (g) 10.1
Saturated (g) 5.8
Carbohydrates (g) 38
Sugars (g) 18
Dietry Fibre (g) 3
Sodium (mg) 389
Calcium (mg) 331
Iron (mg) 1
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